In a shallow baking dish, whisk together olive oil, lime zest, lime juice, crushed garlic, salt, and black pepper. Place the salmon in the marinade for 15-20 minutes.

In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and a pinch of salt. Bring to a boil, then simmer covered for about 15 minutes.

In a mixing bowl, combine diced mango, chopped red bell pepper, cilantro, diced red onion, and avocado. Add lime juice and olive oil, then season with salt and pepper.

Preheat your grill to medium-high heat. Grill the marinated salmon for 3-4 minutes on each side until cooked through.

On a plate, serve a generous bed of coconut rice, top with grilled salmon, and spoon the avocado-mango salsa over the top.